Select spears that are brightly colored and have compact, tightly closed tips.
STORE:
To keep asparagus fresh for a few days, trim the ends and place stalks upright in a container with about an inch of water, like a bouquet of flowers, and refrigerate. Trim the ends again before cooking.
PREP:
Snap or cut off the woody, bottom inch or two, from each stalk and discard. Thin asparagus generally does not need to be peeled. Peel fatter stalks (1/2-inch diameter or larger) with a vegetable peeler to remove the tough, stringy exterior, leaving the lighter green and white part of the stems.
BLANCH:
Bring a large skillet filled with two inches of salted water to a boil. Add the asparagus and simmer just until tender, 3 to 4 minutes, depending on thickness. Transfer to an ice-water bath to stop the cooking and preserve the color.
STEAM:
Asparagus can be steamed in a covered pan on a steamer basket set over an inch or so of boiling water. Steam for 3 to 6 minutes, depending on thickness, until bright green and tender. Transfer to an ice-water bath to stop the cooking and preserve the color.
ROAST:
Thicker spears work best for roasting. Preheat oven to 400°F. Coat asparagus with extra virgin olive oil and place on a baking sheet in a single layer. Season with salt and pepper and roast until tender, about 10 minutes, depending on the size. Delicious drizzled with aged balsamic vinegar or lemon juice before serving.
GRILL:
Brush asparagus with extra virgin olive oil and season with salt and pepper. Cook on a hot grill, turning occasionally with tongs, 5 to 8 minutes, or until nicely charred and tender.
SAUTandEacute;:
Cut asparagus into bite-size pieces and sauté in a hot skillet with your favorite oil, stirring often, until crisp-tender. Season with salt and pepper or other seasonings, as desired.
